recipes
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Mediaeval people cherished chervil (Anthriscus cerefolium) for spring cleansing, digestion, and boosting the mood, symbolising new life with its flavour, similar to anise. It was used in soups, particularly Lenten ones, teas, and as a digestive aid, sometimes as a magical form of protection . It was called ‘myrrhis’ because it smelled similar to myrrh,…
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All the best Christmas feasts included a Greyt Pye. It could contain many different meats, so you can choose for yourself which you include. Serves 6-8 Ingredients Line a 9in/23cm pie dish with just over half the pastry and brush the inside with the egg white. Parboil the meat gently in salted water for 10-15…
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In medieval times, dittany, now more commonly known as dittander, Lepidium latifolium, a perennial herb native to parts of Britain, was used for hot relishes. It suffered a culinary decline by 1650 when horseradish took its place. The spiciness of both its leaves and root are suggested in its common name, poor man’s pepper. It…
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Tansy (Tanacetum vulgare) is a fascinating herb with a rich history. It is a hardy perennial herb with fern-like leaves and bright yellow flowers, growing up to three feet tall. It prefers moist soil and full sun to partial shade and is commonly found growing in rough ground, on field boundaries. Tansy contains compounds such…
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Winter savory (Satureja montana) was used more in medieval times than today. It grows to between 10 and 40 cm (4 and 16 in) tall. The leathery, dark green leaves are opposite, oval-lanceolate or needle-like, 1–2 cm long and 5 mm broad. The flowers appear in summer, between July and October, and range from pale lavender or pink to…
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Here is the second in a proposed series of mediaeval recipes. Figs in a coffin means a pastry filled with figs! Ingredients Royal pastry: 4 cups (500g) of pastry flour 1 teaspoon (3g) of salt 1 1/2 cups (345g) of butter 4 egg yolks, beaten 2-4 tablespoons (30-60 ml) of cold water Fig Filling: 8…
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